Back in the 1970's, I learned from a retired Department of Agriculture scientist that food science was so advanced that there would never be a problem raising enough food to feed the world. It's all about distribution, economics, and of course, politics. There was one valley in Peru that could grow enough peas to meet… Continue reading Enough food?
Unlike the other weight-loss programs we've tried over the years, "Keto" should be considered a fundamental change in how we choose to eat...forever. Eating Keto is a new way to eat for people who don't want to be fat anymore, like me. A Keto diet is also, based on my experience, a way to gain… Continue reading Keto forever?
If you're gonna eat tortilla chips, at least eat brands made with all natural ingredients. And for something healthy to dip them in, try this "adjustable" hummus. Adjustable because you can have it as hot or as boringly bland as you want.
In my little suburban, growing-up neighborhood in the 1950s, there was a food fad called "crumbleburgers" that was a favorite sandwich (besides PB&J) during my Boy Scout and "church kid" years. All the moms made them—my mom's version was really great. I don't know if crumbleburgers are exactly the same thing as "sloppy joes" or… Continue reading Crumbleburgers
I've written a lot about and made a lot of chili. I never make it the same way twice, usually because some ingredient or other is not in the pantry this time. Chili is anytime, any season food. It can be made in an hour or a day. Eaten fresh or frozen/thawed, in a coffee… Continue reading Chili as you like it
On July 7, 1928, the first loaf of sliced bread was sold in a grocery store in Ohio. The sale and the event were the result of the invention of the bread slicing machine. At the time, it was hailed as the greatest thing since packaged bread. This just reminds us that our food lives,… Continue reading Sliced bread
Chicago's The Talking Farm is a nonprofit educational venture that teaches and provides experiences in farming for local kids, interns, and us general public types. We attended a TF "Farm Dinner" last evening to check them out and get educated. We came away impressed, edified, and with a new idea about how to help out… Continue reading Farms don’t talk, do they?
"Are those onions...or...shallots?" The 50-something grocery store clerk examined the small vegetable carefully. "Shallots," I said. "Same family as onions, they say." In fact, shallots are a type of onion, according to Wikipedia. This interchange in our local grocery made me think immediately of a story on NPR or the Food Channel some years ago… Continue reading Where do little shallots come from?
Source: Travelin’ Man About to become one of my favorite foodies, Michael Ruhlman has it all: perspective, perspicacity, and panache. Thanks to friend and foodie Adrian Vigliano for the referral. Enjoy.
Recommended by Alice Waters, this video and the people behind it are just a great encouragement that the revolution in how we think about our food and about cooking is happening and well worth our attention. Enjoy! Cook the Farm from Anna Tasca Lanza Cooking School on Vimeo.